Kimchi Jjigae 김치찌개

There are a million different ways to make Kimchi Jjigae 김치찌개, and I think I’ve tried about 999,999 of them. 🙂 THIS, however, is the most foolproof, most simple, most delicious kimchi jigae ever, and I really hope you try it since it’s the easiest thing to make.

Notes:

1. You can use either pork or beef, but pork definitely imparts a more velvety-flavor that goes hand in hand with kimchi. Mmm….

2. Pork belly is also great for this, but perhaps a little more fatty (is this a bad thing?)

3. If you are using the last of your kimchi, don’t just throw away the jar! Pour some water in there and pour the little juices/spices into the stew. The more flavor, the better.

4. Must eat with rice.

5. Feel free to add tofu or vermicelli noodles!

Kimchi Jigae Recipe – Kimchi Stew

Ingredients

2 tbsp vegetable/canola oil

1 tbsp sesame oil

1 lb pork belly, loin, or rib, sliced thinly

1/2 tsp coarse sea salt

1/4 tsp black pepper

4 cups ripe kimchi

3 1/2 cups water (use around 2-3 tbsp kimchi juice from container)

Directions

Heat oil in heavy-pot on medium-high. Add sliced pork, salt, and pepper and saute until nice and golden, 3~4 minutes.

Add 4 cups of ripe kimchi to the pot and stir-fry with the pork around 5 minutes.

Add 3 1/2~4 cups of water (or until kimchi and pork are JUST covered) and simmer on medium heat, covered, for 40-45 minutes.